Romesco Stuffed Jacket Potato

Super simple
Super simple
Super simple
Super simple
0:50 m

Welcome back to 'Get Stuffed,' where we’re all about leveling up your potato game. Today, we’re turning our attention to the good ol' jacket potato. Now, we know how much you guys love our romesco recipes and there is not doubt in my mind you're going to love this one too. Made with romano peppers and smoked paprika, we've added butter beans and chilli for a twist. Check out the full recipe below!

Start cooking ➞




For the Potatoes

<item-todo-done>4 potatoes<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>

For the Beans

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>1 romano red pepper<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>½ tsp chilli powder<item-todo-done><item-todo-done>1 x 400g can of butter beans<item-todo-done><item-todo-done>2 tbsp plant-based red pesto<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

To Serve

<item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>50g plant-based cheddar - grated<item-todo-done><item-todo-done>5g chives<item-todo-done><item-todo-done>2 tbsp plant-based yoghurt<item-todo-done>

Before you start

Oven at 200C | Baking tray lined with baking paper | Frying pans

Roast the potatoes

  • Use a fork to pierce the potatoes and place on the baking tray
  • Drizzle the olive oil over the sweet potatoes and season with salt
  • Rub it into the skins then roast for 40-45 minutes until soft and tender

Prep the veg

  • Peel and slice the onion
  • Slice the romano pepper
  • Peel and mince the garlic
  • Finely chop the chives

Cook the base

  • Heat a frying pan over a medium heat with the olive oil
  • Add the red onion and pepper with a pinch of salt, cooking until softened
  • Add the garlic, tomato puree, paprika, chilli powder and fry for a few minutes
  • Pour in the beans with their juices and bring to simmer, reducing to thicken slightly
  • Stir through the pesto and taste to season with salt and pepper

Finish and serve

  • Slice open the potatoes, mashing the flesh gently with a fork
  • Add the butter and season with a pinch of salt and pepper
  • Spoon over the beans and top with the grated cheese
  • You can also place the potatoes under the grill to melt the cheese if you’d like
  • Finish with a dollop of yogurt and the chives
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